I received a particular gift: a family of lactic ferments that I am very happy to adopt: the Kefir.
The Treccani describes Kefir as a frothy, creamy and slightly alcoholic drink obtained by lactic-butyric fermentation of milk.
This exotic name comes from the Caucasus and is very popular especially in Russia. It consists of granules: the Kefiran, composed of bacterial polysaccharides that contain live microorganisms.
Have you ever tried to keep lactic ferments?
The procedure is simple:
the granules are placed in a glass jug with a wide opening and covered with milk
a sheet of kitchen paper must be placed on the opening of the jug and secured with a rubber band
they must be stored in a place at room temperature and not exposed to direct light for 24 hours
after which it is necessary to pour the granules into a colander
in case the product is not drunk immediately, it can also be kept in the refrigerator for the following day
the granules should not be rinsed, simply cover them again with the milk in a clean jug
After a few days the little family will increase in volume, in fact during my previous adoption I had started to periodically give a part of it to my friends #kefirsharing